Real Southern Cook in Her Savannah Kitchen

Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at one of Savannah's most famous restaurants. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best. These are the intensely satisfying dishes at the heart of Dora's beloved Savannah: Shrimp and Rice; Simple Smoky Okra; Buttermilk Cornbread from her grandmother; and of course, a truly incomparable Fried Chicken. Each dish has a "secret ingredient" for a burst of flavour: mayonnaise in the biscuits; Savannah Seasoning in her Gone to Glory Potato Salad; sugar-glazed bacon in her devilled eggs. All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake. With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at Lady and Sons. "Talking About" boxes impart Dora's cooking wisdom, and evocative photos of Savannah and the Low Country set the scene. AUTHOR: From a huge Savannah family of natural cooks, Dora Charles worked for Paula Deen for twenty-two years, from her original restaurant to Lady and Sons, where she taught dozens of staffers and managers. A stickler for quality, Dora became the first woman kitchen manager. Colour and b/w illustrations